树莓果酒酿造酵母的分离、筛选

Separation,screening of raspberry wine brewing yeast

从天然浆果中分离酿酒酵母并进行生理生化分类鉴定,通过红树莓汁的发酵试验从分离到的酿酒酵母中筛选得到适合发酵红树莓果酒的天然酵母。首先通过自然发酵法从不同来源的新鲜树莓、山葡萄、蓝莓中分离得到30株酵母,利用形态及生理生化鉴定方法将30株酵母分成25组;然后在相同条件下接入等量的不同酵母进行发酵,以红树莓果酒的总酸、残糖、乙醇体积分数及感官评价分数为评价指标,从而筛选出适合红树莓果酒酿造的最佳酵母。结果表明,第7组酵母最适于发酵红树莓果酒,所得果酒总酸10.55g/L,残糖4.14g/L,乙醇体积分数为12.2%,果酒具有鲜亮的宝石红色,澄清透亮,果香浓郁,酒体丰满,口味纯正。

Different strains of brewing yeast were separated from natural berries and classified according to physi- ological and biochemical identification, then, fermentation process was carried out to screen most suitable natural yeast of red raspberry wine. First of all, 30 strains of yeast strains were isolated from different sources of fresh raspber- ries, grapes, blueberries, and divided into 25 kinds by use of morphological and physiological and biochemical identi- fication methods. No. 33 brewing yeast was screened out to be the best strain for raspberry fermentation through fer- mentation experiment under the same conditions judged by total acid, residual sugar, alcohol degree, and sensory e- valuation scores for evaluation index, the qualities of raspberry wine： total acid （citric acid to calculate） of 10.55 g/ L, residual sugar of 4.14 g/L, alcoholic strength of 12.2% , bright red of ruby, clear and transparent, shiny, elegant fruity and harmonious wine, pure taste.